Raspberry, rosewater & white chocolate éclairs - Clarence Court Recipes
Our Raspberry, rosewater & white chocolate éclairs recipe is the perfect way to fully appreciate the taste and luxury of Clarence Court eggs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.clarencecourt.co.uk.
Ingredients
- 65g unsalted butter
- 100g strong bread flour
- 3 large Clarence Court Burford Brown eggs, cracked into a jug
- Pinch salt
- 350ml double cream
- Rose water
- Vanilla paste
- 250g fresh raspberries
- 1 tablespoon icing sugar
- 200g good quality white chocolate
- Sugared rose petals (optional)
- 2 teaspoons freeze dried raspberries, crushed
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